Pitta Country Style Bread

10-12
Servings
2.20h
Prep Time
10-20m
Cook Time
2h 22m
Ready In


"Here this recipe is an authentic Greek Pitta; soft, slightly bubbly bread that is a pleasure to make. It can be eaten in a variety of ways, such as filled with salad or little chunks of barbecued meat."

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (64.7 g)
  • Calories 218.7
  • Total Fat - 2.9 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 743.3 mg
  • Total Carbohydrate - 43.5 g
  • Dietary Fiber - 6.5 g
  • Sugars - 0.3 g
  • Protein - 8.3 g
  • Calcium - 21.9 mg
  • Iron - 2.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.7 mg

Step 1

Combine the flour, yeast and salt. Combine the olive oil and 1 cup water, then add the flour mixture, stirring in the same direction, and then working with your hands until the dough is stiff.

Step 2

Place the dough in a clean bowl, cover with a clean dish towel and leave in a warm place for at least 30 minutes and up to 2 hours.

Step 3

Knead the dough for 10 minutes, or until smooth. Lightly oil the bowl, place the dough in it, cover again and leave to rise in a warm place for about 1 hour, or until doubled in size.

Step 4

Divide the dough into 12 equal pieces. With lightly floured hands, flatten each piece, then roll out into a round measuring about 8-inch x 1/4-1/2-inch thick.

Step 5

Heat a heavy frying pan over medium-high heat. When hot, lay one piece of flattened dough in the pan and cook for 15-20 seconds. Turn it over and cook the second side for about 1 minute.

Step 6

When large bubbles start to form on the bread, which should be after about 1-2 minutes or so, turn it over again. It should puff up. Using a clean dish towel, gently press on the bread where the bubbles have formed. Cook the bread for a total of 3 minutes, then remove the pitta from the pan. Repeat with the remaining dough.

Step 7

Wrap the pitta breads in a clean dish towel, stacking them as each one is cooked.

Step 8

Serve the pittas hot while they are soft and moist, with a main meal, such as lamb kebabs, or as part of a meze table.

Variation on Baking Instead, below


Step 9

To bake the breads, preheat the oven to 425-degrees Fahrenheit.

Step 10

Fill an unglazed or partially glazed dish with hot water and place in the bottom of the hot oven.

Step 11

Alternately, arrange a handful of unglazed tiles in the base of the oven. Use either a non-stick baking sheet or a lightly oiled baking sheet and heat in the oven for a few minutes.

Step 12

Place two or three pieces of flattened dough on to the hot baking sheet and place in the hottest part of the oven.

Step 13

Bake for 2 - 3 minutes, or until puffed up. Repeat with the remaining dough.

Step 14

Makes 12 pitta breads.

Tips & Variations


No special items needed.

Related

K9 Owned

I had fun making these and have come to the conclusion that I can't roll out a disk shape to save my life :) It was a tasty addition to our Greek meal. Thanks for posting this recipe. K9 Owned/Lesley

review by:
(23 Aug 2016)

PanNan

I selected this recipe for the Culinary Quest 2016. I made half the recipe. All 6 pittas came out perfectly. They were just right to accompany my swordfish souvlaki with tzatziki sauce.

review by:
(22 Aug 2016)

KATO BABY

This bread turned out perfectly. I made half a batch and ended up with 6 lovely pita. Four of the pita puffed up beautifully. Two of the pita did not puff up, so I used them to serve with dips. They tasted lovely with the Tzatziki sauce and Smoked Salmon spread. I plan on using the other pita for the Pitta Challenge. Thank you for sharing this lovely recipe, which I will make again. Made for CQ3 - Greece.

review by:
(17 Aug 2016)